Chili

The problem with chili is that it doesn't photograph well. It's not exactly an elegant dish, but it is delicious and a crowd pleaser. Giving up most beans does not mean you have to give up chili! Real chili doesn't include beans anyway (but you can add navy beans, if you don't mind the look). I have been making this chili for a while now, and it is a big hit with my family and with company. It's also a lot of fun to prepare a variety of toppings for people to add as they desire--chopped tomatoes, chopped avocado, chopped jalapenos (or other chilies), chopped onions (or scallions), minced fresh cilantro, olives, guacamole, salsa, sour cream, hot sauce, etc.

This is another recipe I don't measure precisely with, plus I always make a huge batch and freeze any leftovers. Also, I tend to make my "spicy" dishes mild and let people add more hot sauce, if desired.

Ingredients

2 Tablespoons fat (for browning meat)
Salt and pepper
5 pounds beef stew meat, cut into cubes
1 1/2 large onions, finely chopped (my kid doesn't like chunks of onions)
3 Tablespoons dried ground paprika
2 Tablespoons dried ground cumin
1 Tablespoon dried oregano, crushed in palm before adding
1/8 teaspoon cayenne pepper
2-4 Tablespoons red wine (optional)
2 Cups beef broth (or water)
3 cloves garlic, crushed

Method

Sprinkle salt and pepper over meat. In a large cooking pot, brown the meat in the fat over medium heat. You will probably need to do this in batches. Add onions, and saute until softened and translucent. Add all meat back to the cooking pot. Add paprika, cumin, oregano, and cayenne to meat and stir over medium heat for about a minute to coat and allow spices to "activate". Add optional red wine, and stir to blend. When simmering, add beef broth to cover meat at least half way. Bring to a simmer then lower heat to keep at a low simmer and cover. Cook for an hour or two until meat is tender. Add garlic at the end and stir through. Taste and adjust seasonings as desired.

If you want to do this in a slow cooker, just add all of the ingredients after you've browned the meat and softened the onions. If you put everything in together at once (raw), it will still taste good, but the onion flavor will be stronger, and the meat will have less depth of flavor and color.

Shredded Beef Soup with Kimchi

This was so easy and delicious. I've been making a lot of "recipes" that are quick throw-togethers lately. I'm guessing that there are a lot of other people out there who'd like some ideas for what to do with leftovers or big pots of meat and broth!

I had planned to make a large batch beef broth with my grass-fed "soup bones". It turned out that those bones had loads of meat on them. I boiled the beef in filtered water (with the usual salt, pepper, carrots, onions, celery and bay leaf) until tender. Then I stuck the whole lot in the fridge to cool. The next day I shredded up the beef by hand and came up with this dish.

Ingredients

1 cup beef broth
1/2 cup shredded beef
2 whole garlic cloves, minced or crushed
2 scallions, washed and sliced
1/4 cup kimchi
2 Tbsp. chopped cilantro (well rinsed)
A couple dashes hot pepper sauce to taste (optional)

Method

Boil the beef broth and shredded beef until hot. Pour into a bowl. Add garlic, scallions, kimchi, cilantro and optional hot pepper sauce.

Pork N' Beans

This would go very well with a side of greens cooked with salt pork, or would be good with greens added in before baking.

INGREDIENTS:

 2-4 T cooking fat
1 onion, chopped
3 cloves of garlic
1-2 tsp salt
1-2 tsp chili powder
1/2 tsp ground cloves
1 tsp ginger powder or grated fresh ginger
1 cup tomato sauce or puree
1/4 cup honey
2 cups GAPS-legal beans, cooked and drained
2 cups cooked pork, shredded or chopped into pieces
1/2- 1 cup broth

METHOD:

Preheat oven to 325 degrees. 

In a large skillet, melt the cooking fat and add the onions.  Cook for about 5 minutes or until the onions begin to soften.  Then add the garlic and spices and stir.

Add the tomato puree or sauce and the honey.  Stir thoroughly and cook for several minutes.

Add the beans and pork and stir to coat, then add enough broth to reach desired consistency.  Pour the mixture into a greased casserole dish
(I used an oval dish that measured 9" x 13").

Bake for about 30 minutes.

NOTE-

You can vary the ratio of beans to pork as long as you keep the total at around 4 cups.  If you use only beans, it would essentially be baked beans. 

Cowboy Stew

No actual cowboys were harmed in the making of this stew.

INGREDIENTS:

 2-3 T cooking fat
1 onion, chopped
2-3 cloves of garlic, crushed
1 tsp salt
1 green bell pepper, chopped
1 red bell pepper, chopped
1 Annaheim or Poblano pepper, chopped
1 large yellow summer squash or 1 medium zucchini, chopped
1-2 tsp cumin
1 tsp oregano
1-2 tsp chili powder (optional)
1 lb ground beef
2 tomatoes, chopped
1 quart beef broth
1/2 - 1 cup chopped cilantro, loosely packed (optional)

METHOD:
Saute the onions in the fat until they begin to soften, then add the garlic and stir a little longer.

Add the spices and salt, and stir.  Add the chopped peppers and zucchini and saute for 5-10 minutes, or until they soften.  Add a little of the broth if the vegetables start to get dry.

Add the beef and keep stirring to break it up and let it brown a little.  Pour in the stock and add the tomatoes and bring to a boil, then turn down to a simmer and let it cook, covered, for about 30 minutes.

When it is done, remove it from heat, stir in the cilantro if using, and taste it.  Add more salt and spices if needed.  You can also crush a clove or 2 of raw garlic in at this point if you want it to have more "bite". 

Lamb Curry

This is a flavorful dish that will fill your house with fabulous smells.  You can use different vegetables to give some variety, and it would work well with all vegetables instead of meat.  I buy my curry powder from Mountain Rose Herbs which provides high quality spices with no fillers, or you can find a recipe and make your own.  Curry powder is easy and fun to make. 

INGREDIENTS:

2 T coconut oil
1 lb cubed lamb meat or lamb stew meat (ground meat would probably also work)
1 large or 2 medium onions
3-4 carrots
1 T grated ginger root
3 cloves of garlic
2 tsp curry powder
1 tsp salt
1/2 c broth
1 c coconut milk


METHOD:

Cut the onion into large pieces and chop the carrots into 1-inch lengths, set aside.

Melt the coconut oil in a large pot and brown the meat.  Remove the meat and set aside, leaving the fat in the pan.

Saute the onions on mediumuntil they soften, about 10 minutes.  Then add the garlic, ginger, and curry powder and saute a little longer.  Add the carrots and continue to stir to coat them with the spice mixture.

Pour in the stock and scrape up any brown bits that are still stuck to the bottom of the pan from browning the meat.  Pour in the coconut milk and bring to a simmer. 

Add the meat back in and simmer for 30 minutes.

Mexican Chicken in Green Almond Sauce

This recipe came from The Mexican Kitchen by Elisabeth Lambert Ortiz. It is super good. I modified it slightly to be GAPS legal*.

Ingredients

Whole chicken--3-31/2 pounds
2 cups chicken broth
1 onion
2 garlic cloves
1 bunch fresh cilantro, washed
1 green bell pepper, washed
1 jalapeno pepper
1 lb. fresh tomatillos*, papery coating removed, and tomatillos washed
1 cup ground almonds
2 Tbsp. fat
Salt

Method

Cut up chicken and poach in broth (cover pan) until done, about 45 minutes. Drain the stock, and reserve. While chicken is poaching, roast peppers and tomatillos in a very hot oven (around 450-500 degrees F) until charred on the outside. Watch closely. Remove from oven and place in a brown paper bag (top rolled down to keep in steam) for a few minutes. When cool enough to handle, remove the peel, stems and seeds from the peppers and the peel/blackened bits from tomatillos. Don't worry if a little is left on.

Roughly chop onion, garlic and cilantro in a food processor. Add almonds, tomatillos and peppers and pulse until blended, but still chunky. Heat the oil in a frying pan over low heat. Add almond mixture and cook for three to four minutes. Add reserved stock and some water to equal two cups, if necessary. Mix thoroughly and add chicken. Simmer to reheat chicken and allow flavors to blend. Add salt to taste and garnish with cilantro.


*Tomatillos are not listed as legal or illegal, so their status is officially unknown. If you are in a very compromised situation, please try a different recipe.

Apricot Rosemary Turkey Breast

This is a simple and delicious way to roast a turkey breast, as well as a way to include some broth.  The sauce that results from this dish is light and tasty and my otherwise broth-averse 8-year-old loved it.  It goes well with cranberry sauce and celery chestnut stuffing.

INGREDIENTS:

1 4 lb turkey breast (I prefer bone-in)
1 c meat stock
1/2 c apricot jam
        OR 1/2 c pureed fresh apricots, or 8 dried apricots
1/4 c honey 
1 T dried rosemary (or fresh if you have it)

METHOD:

Preheat the oven to 325 degrees.

Rinse the turkey breast, pat it dry, and place it skin side up in a roasting pan.  Place in the oven and set a timer for one hour and fifteen minutes.

Combine the stock, apricot jam (or pureed apricots), honey and rosemary in a saucepan and bring it to a boil.  Simmer for about 10-15 minutes to allow it to thicken and reduce.  Set aside.  NOTE- if you are using dried apricots, pour boiling water over them and let them stand until soft.  Drain them and add them to the stock mixture as you would the jam, but puree the mixture BEFORE adding the rosemary. 

When the timer goes off, pour the apricot mixture over the turkey breast and return it to the oven for another 15-30 minutes, or until a meat thermometer reads 170 degrees.

Celery Chestnut Stuffing

Chestnut stuffing has always been one of my favorite comfort foods and I have been experimenting with it for quite a while now.  This version is my favorite so far.

INGREDIENTS:

2 T butter or ghee
2 onions, chopped
1 T dried rubbed sage
2 tsp dried thyme
1 cup reduced turkey stock (or other meat stock)
1 large celery or 2 small ones
2 c chopped chestnuts
salt to taste
additional stock as needed

METHOD:

Melt the butter in a large, heavy skillet.  Saute the onions until softened, about 5 minutes, then add the herbs.  Mix and add the stock, and bring to a simmer.  Add the celery and chestnuts and cook until they are soft, adding additional stock if needed.  Taste and add salt if desired.  This will depend on how salty the stock was.

VARIATIONS:

For "rice stuffing", add a grated cauliflower at the end.  You may need to add additional stock as well.

For bread stuffing, I used the nut butter bread recipe although coconut bread may work as well.  Cut about half of a loaf of bread into cubes.  If you feel that the bread is too soft, you can slice it and toast it first.  The cubes can then be added to the above recipe at the end and cooked until they are softened and have absorbed the liquid.  You may need to add extra stock or butter.

Turkey Green Chile Stew

I was looking for a creative way to use leftover turkey and came up with this.  It was a pleasant change from chicken soup.  The flavor of the soup would be greatly enhanced by fire roasting some or all of the chiles ahead of time.  I didn't have time and it still came out very nicely.

INGREDIENTS:

1 onion, chopped
2 T butter or other fat for cooking
2-3 cloves of garlic, crushed
2 tsp cumin
1 tsp oregano
2 cups various green peppers, chopped (I used a blend of poblano, anaheim and green bell pepper)
1 quart meat stock (ideally turkey, but I used chicken and it was fine)
1-2 cups of chopped cooked turkey (however much you have on hand)
handful of chopped cilantro
salt to taste
dash of lime juice
optional- chile powder or chipotle powder, fresh jalepenos

METHOD:

Fry the onion in the butter or fat.  Add the spices and garlic and let cook a few minutes, than add the peppers.  Once they have cooked down a little, after about 5 minutes, add the stock.  Simmer for another 10 minutes or so until the flavors have blended more and the veggies are soft.  Add the turkey and cilantro and cook another few minutes to allow the meat to warm through.  Remove from heat, add the lime juice, and taste and adjust the seasonings.  This is delicious with sour cream, if you can have it.

For intro, just simmer the vegetables and meat in the stock.

Roasted Garlic and Zucchini Soup

The roasted garlic really gives this soup a hearty, robust flavor, that is just right for autumn.  This is based on a recipe in the book "Nourish" by Holly Davis.  Her culinary background is in vegan and macrobiotic diets, but this book contains some meat as well.  Her approach to cooking is a focus on healing, nutrient dense foods, which makes the book an interesting source of inspiration for GAPS food.  If you're feeling adventurous it's worth checking this book out.

INGREDIENTS:

10 cloves of garlic, unpeeled
3 large zucchini (this soup is a great way to use those zucchini that grew a little too big in the garden)
3 T olive oil (or melted fat), approximately
2 T butter or ghee
1 tsp salt
2 onions, coarsely chopped
1/2 leek, sliced
4 cups of meat stock (I used chicken, beef would work well too)
2 T toasted walnuts

METHOD:

 Preheat the oven to 400 degrees.

Slice the zucchini and place in a large bowl with the unpeeled garlic cloves.  Pour the 3T of olive oil or melted fat over the veggies and stir to coat, Adding more oil if necessary.  Add the salt and stir.  Pour into a shallow pan and roast in the oven for 30 mintues, making sure the veggies don't burn.

 When the veggies are done roasting in the oven, let them cool enough to handle.  Put the zucchini into the bowl of a food processor.  Peel the garlic and add the roasted pulp.  Add the toasted walnuts and blend until smooth.

In a soup pot, melt the butter or ghee and saute the chopped onions and leek until soft.  Add the meat stock and bring to a boil.  Add the pureed zucchini mixture and cook a little longer.  Taste and adjust the seasonings. 

The original recipe called for pureeing the whole soup, but I personally liked having the chunks of onion and leek still in the soup.  This would of course be up to you.  Also, the original recipe called for 2 tsp of umeboshi vinegar.  I don't know much about this vinegar, so I don't know if it's legal or not.  I have heard that it is healthy so it may be worth looking into.  I didn't feel that the soup needed vinegar so I didn't substitute for it.  I did however add sour cream, which was delicious!

Chile Verde

 This was a delicious treat after being in a GAPS rut for awhile.  It was a time-consuming meal, especially since I started out by going into my garden and harvesting the tomatillos!  If you make a lot of the sauce ahead of time and freeze it, this would be an easy crock pot dinner. 

Amazingly, the recipe I used was the first one that came up in a google search.  The steps of the recipe are nicely pictured, which I appreciated.  The only modification I made was not to drain off the excess fat.  Here's the link:

http://simplyrecipes.com/recipes/chile_verde/

Braised Red Cabbage

This side dish is so simple yet so incredibly good.  It works really well as a bed for serving pork or fish on.  it's bright color makes it a nice side dish for the holidays as well.

INGREDIENTS:

2-3 T butter or ghee
1 medium onion, chopped
1 medium or 1/2 large red cabbage
1 tsp ground coriander
1 tsp salt
small amount of meat stock
2 tsp lemon juice or balsamic vinegar

METHOD:

Saute onion in butter until soft.  Add the coriander and salt, then add the cabbage.  Saute for 5 minutes or until the cabbage becomes softer.  Add a small amount of stock (maybe a quarter cup?), mostly to keep the cabbage from sticking to the pan as it continues to cook. 

Cook, uncovered, on medium-low heat for about 20-30 minutes more, adding a little stock when the cabbage needs more moisture.  It is done when it is very soft and has cooked down.  Remove from heat and stir in the lemon juice or vinegar.

Lentil Stew with Greens

This may not sound like anything special, but it is delicious.  This has been a favorite recipe of mine since my college days, and the original recipe is GAPS legal- the only modification I made for our current use was to substitute other greens for spinach (because spinach is so high in both oxalates and histamine). 

INGREDIENTS:

2 T butter or ghee
1 large onion, chopped
3 (or more!) cloves of garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp turmeric
2 cups of lentils, soaked for 24 hours and drained
2 cups of chopped greens, somewhat tightly packed
1 quart (or more) of meat stock
1 T vinegar or lemon juice
salt and pepper to taste
optional- equivalent of 1 can of chopped tomatoes in juice

METHOD:

Saute onions in butter for several minutes until they become soft.  Add the garlic, salt and spices and continue to saute on moderate heat another 5 minutes or so.

Add the lentils and greens and cook another few minutes.  Add the stock, tomatoes and juice (if using), and bring to a boil.  Simmer until lentils are tender, 30-50 minutes depending on lentils.

If the stew is thicker when done than you want, add more stock and heat through.  Remove from heat and add lemon juice or vinegar (real balsamic vinegar is the best if you can get it).  Taste and adjust the seasonings. 

VARIATION:
This stew is delicious with meat.  You can either use leftover meat (I added 3 leftover sausages to the batch pictured), or fresh ground meat or stew meat.  Add the meat, cut into pieces, at the time you are adding the spices.  Depending on the flavors in the meat (if sausages or leftovers), you may want to reduce or alter the spices used.

Celery Cheese Soup

My family, including my formerly profoundly casein-sensitive son, are now able to eat cultured dairy including cheese!  I am amazed at the level of healing that my family has experienced from the GAPS diet.  I am also so grateful to be able to include cheese in our meal planning as it opens up so many possibilities!  This soup is a simple and delicious step into the lovely world of cheese.  The recipe that this is based on comes from the book The Complete Vegetarian Cuisine" by Rose Elliot, and originally called for Stilton, but I used very sharp cheddar and the result was fabulous.

INGREDIENTS:

1 head of celery
1 onion, chopped
2 or more T of butter or ghee
1 quart of meat stock (I used chicken)
1 cup grated cheese
salt and pepper to taste

METHOD:

Saute the onions in the butter for 5 minutes or so, until they soften, but don't let them brown! 

Clean and chop the celery, including the leaves.  You may want to save a few leaves for garnish.  Add the celery to the onions and stir.  Then cover, and cook on low for about 10 minutes.

Add the stock and let it simmer, covered, for about 30 minutes, until the celery is very soft.

Add the cheese and puree with a hand blender.  A regular blender or food processor will also work but will be so much more work to clean.
 
Adjust the seasonings, and serve a few celery eaves for garnish.

Pepper and Basil Soup

This is a simple yet flavorful soup. It is suitable for intro but can be "dressed up" and enjoyed later in the diet as well.

INGREDIENTS:

2 cups of meat stock
1 bell pepper (yellow or red works well)
1 handful of basil
salt and pepper to taste

Cut the pepper into pieces. Bring the meat stock to a boil, add the pepper, and cook until just tender. Add the basil leaves and cook another few minutes. Remove from heat and puree.

For variety, try using cilantro leaves instead of basil and add some lime juice. You can also try adding curry powder.

Jambalaya

We were able to special order GAPS-legal Andouille sausage from the meat department of our local grocery store, which naturally led to a foray into adjusting Cajun recipes for GAPS. This recipe is the first success from this adventure. It was inspired by this recipe on this wonderful blog of New Orleans cooking:
http://neworleanscuisine.blogspot.com/2005/03/jambalaya.html

If you can't get ready made Andouille sausage, you can still make this recipe with other meat, but if you are feeling adventurous, this blog has a recipe for Andouille that you could adapt:
http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/ (make sure to replace the powdered milk!)

INGREDIENTS:

2 T butter or ghee
2 cups Andouille sausage, chopped*
1 cup onion, diced
1 cup celery, diced
1 cup green bell pepper, diced
4 T garlic, minced
1 cup tomatoes, chopped
1/2 cup tomato sauce (or additional chopped tomatoes)
2 1/2 cups of chicken stock
2 cups grated cauliflower
2 cups additional meat (chopped raw chicken, shrimp, ham, etc)

Seasoning Mix:
1/4 tsp cayenne (or to taste)
1 1/2 tsp white pepper
2 tsp salt
1 tsp dried thyme
1 tsp rubbed sage
3 bay leaves

*If you can't find Andouille sausage, you can use Kielbasa, chorizo, other sausage, ham, or other meats if you want to experiment.

METHOD:

Melt the butter and saute the sausage until lightly browned, then add 1/2 of the onions, celery, and green pepper. Saute about 5 more minutes, then add the chopped tomato, tomato sauce (if using), and garlic and saute several more minutes. Add the remaining ingredients (including the other half of the onions, celery, and peppers). Mix thoroughly and cook another 5 or 10 minutes to make sure all the veggies are meat are cooked through. Garnish with parsley and chopped green onion.

Avgolemono Soup (Greek Egg-Lemon Soup)

This is a very simple soup that is great for intro, once whole eggs are tolerated in soups. It is light and refreshing but also a little bland. It serves as a nice "base" for adding additional ingredients. In the second photo I have added chopped avocado, tomato, and cilantro. This recipe is modified from the one in The New York Times Cook Book.

INGREDIENTS:

2 quarts meat stock
1/2 cup grated cauliflower (replaces rice)
4 eggs
juice of 2 lemons

METHOD:

Bring the meat stock to a boil and add the cauliflower. Cook for about 2-3 minutes until the cauliflower softens. Turn heat off.

Beat the eggs well, then slowly beat in the lemon juice. Slowly add some of the hot soup while you are beating to temper the soup (about 2 cups of soup), then slowly pour this mixture into the hot soup while beating. This is to keep the eggs from scrambling in the soup.

Turn the heat back on and bring the soup close to a boil, but do not let it boil or the soup will curdle. You can serve it as is, or you can add just about anything to liven it up, including leftover cooked meat, veggies, or stew, or add other flavorful ingredients and spices.

Cilantro Lime Chicken

I came up with this recipe as a way to use the chicken meat left over from making meat stock. Soup with meat has not been a big hit around here, and I find the leftover meat too well cooked to use for many things such as chicken salad. My 7-year-old, who is not normally a big fan of chicken, loves this dish. The meat called for in this recipe is the meat from 3 or 4 chicken legs that have been boiled for several hours. This recipe is great served with fresh salsa and iceberg lettuce leaves as taco shells or on top of a salad. At the bottom of the recipe there is a suggestion for making this on the intro diet.

INGREDIENTS:

Meat from 3 or 4 chicken legs, or equivalent
2 T fat for cooking
1 large onion, finely chopped
1 Anaheim or Poblano pepper, chopped
1 green bell pepper, chopped
Juice of 1 lime
salt to taste
pinch of chipotle powder
1-2 tsp cumin powder
3 cloves of garlic (or more)
1-2 tsp dried oregano or Mexican seasoning mix*
Meat stock, about 1/4 to 1/2 cup
1 large handful of chopped cilantro

*I use the Mexican seasoning blend from Mountain Rose Herbs, it is a pure spice blend.

METHOD:

Remove the meat from the chicken legs. It can be in chunks or shredded.

Melt the fat for cooking (I use coconut oil) in a large skillet. Add the chopped onions and saute for several minutes to let them soften. Add the chopped peppers and continue to saute several more minutes.

Add the garlic, salt and dry spices and let cook for several minutes while stirring. Pour in some meat stock and continue to saute for about 10 more minutes, pouring in more stock as the mixture becomes dry or to keep it from burning. This part is not precise, it is just to allow the veggies to cook well while staying moist.

Add the chicken and stir to incorporate into the mixture. Add the lime juice and cilantro, and cook and stir just long enough to mix thoroughly and heat everything through. Remove from heat.

Adjust seasonings. You may want to add in more crushed garlic at this point.

For intro diet, start by heating just enough broth to make a stew with the meat. Add in chopped veggies that work for you- possibly peppers, a tomato, greens, chopped zucchini, chopped onion- and let cook until the veggies well cooked. Add in the meat and lime juice, and if you tolerate them, crushed garlic and fresh cilantro. You can cook the cilantro a little if that helps you. Season to taste with whichever spices from the above recipe that you can tolerate. You can stir in egg and probiotic liquid once it has cooled enough.

Pot au Feu

This is French-style pot roast. The broth is supposed to be thin, so you won't feel bad that you can't use flour or corn starch to thicken it. This is a go-to recipe for me, but I don't have a picture right now. I will post one as soon as I can.

Yield: About 4 servings

Ingredients

4 lbs. beef chuck roast, with or without bone
4 quarts good quality homemade beef broth with marrow, if possible
3 sprigs parsley
3 sprigs thyme
1 bay leaf
1/8 teaspoon black peppercorns
1/8 teaspoon whole cloves
2 onions roughly chopped
1 celery stalk, cut into three inch lengths
1/2 lb. carrots peeled and cut into 3 inch lengths

Method

Place meat in a large stock pot. Cover with homemade broth. Add parsley, thyme, bay leaf, peppercorns and cloves (can be tied into a cheesecloth to make later removal easier). If your broth is unsalted, add about 1 tsp. salt. Cook until meat is very tender, about three hours. About half an hour before meat is done, add onions. About 15 minutes later, add celery and carrots. Remove herbs and spices.

Cut meat into serving size pieces and place in bowls. Cover with broth and cooked veggies.

Celery Root and Apple Puree

This is super yummy and completely appropriate for intro. I had sort of forgotten about it because I couldn't do celery products then. I'm sure that most of you are fine with celery though :) This would also be good with an onion added.

This is a great way to get broth and or fat into your kids. You could definitely experiment with other fats, if you can't tolerate dairy or are still on early intro. Try duck, goose, chicken or turkey. Let us know how it turns out.

Yield: approximately 3 servings

Ingredients

1 bulb celery root, peeled and cut into 2 inch cubes
2 tart apples, peeled and diced (roughly same size as celery root)
Chicken or turkey broth
3 Tbsp. ghee or butter (optional)
Salt and pepper to taste

Method

Boil celery root and apple in enough broth to just cover. Cook until tender, about 30 minutes. When the celery root is nice and soft, puree the mixture with a handheld blender. Add ghee or butter, if desired. Add salt and pepper to taste. Stir.